- 25 peeled king prawns
- 100g cooked pork belly
- 10g Essential Cuisine Lobster Glace
- 30g Essential Cuisine Miso Broth Base
- 100ml rapeseed oil
- 2 eggs
- 200g plain flour
- 300g panko breadcrumbs
- 25 cherry tomatoes cut in half
- 1 teaspoon Prawn chilli mix
- 2 spring onions
- 3 baby sweetcorn spears
- 12 large bok choi leaves
- Coriander chopped
- 600g Singapore noodles
Crispy Ho Fun Style Prawns
Crispy Ho Fun Style Prawns
Crispy Ho Fun Style Prawns - Serves 4 Tips
Its better to use raw peeled king prawns, but you could substitute for squid rings or a goujon of any fish fillet eg salmon or pollock.
Ingredients
Method
Prawn marinade:
Mix together the Lobster Glace, Miso Broth Base and rapeseed oil.
Instructions:
Marinate the prawns in the prawn marinade for about 2 hours.
Crack the eggs in to a bowl.
Pour the flour into a bowl.
Pour the panko breadcrumbs into a bowl.
Dip 20 prawns in to the flour and lastly the breadcrumbs and set aside.
Chop the last 5 into 1 cm cubes.
Dice the pork belly into 1 cm squares.
Cut the sweetcorn into matchstick sized pieces.
Finely chop the coriander and spring onions.
Fry the chopped prawns, pork belly and vegetables together. Add the prawn chilli mix.
Then add the noodles and cook until soft.
Add the tomatoes.
Garnish the plate with the bok choi leaves.
Pile the noodles in the middle of the plate.
Top with the deep fried panees prawns and garnish with the coriander.
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